My go-to Saturday morning breakfast. Such a simple and delicious way to start the day.
Serves: 4
INGREDIENTS
2 avocados
8 slices of jalapeño, chopped into small cubes
⅛ red onion, finely diced (optional)
1 teaspoon sweet chilli sauce
large handful of coriander, leaves set aside and stalks finely diced
small handful of parsley leaves, roughly chopped
juice of half a lemon
25 grams feta, crumbled, plus extra for garnish
salt and pepper to taste
4 slices of sourdough or other good qu toast bread
good quality olive oil
Optional garnish: toasted black sesame seeds and microgreens
METHOD
In a bowl, smash up your avocados with the back of a fork. Add the jalapeños, red onion, sweet chilli sauce, coriander stalks, parsley, lemon juice, salt and pepper and mix well. Add the feta and fold through, it's nice to leave little chunks of feta through the smash.
Toast the bread and drizzle with olive oil.
Place large heaped tablespoons of avocado smash on the toast. Garnish with feta, coriander leaves, toasted black sesame seeds and microgreens, if using.
The Hungry Cook
For more beautiful recipes by Olivia Galletly, visit her blog The Hungry Cook.
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Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.